Layered Sweet Potato, Pumpkin, Carrot Lasagna Delight
Indulging in comfort food doesn’t mean you have to compromise on health or flavor. Enter the heavenly Layered Sweet Potato, Pumpkin, Carrot Lasagna with Feta, Walnuts & Cranberry-Honey Glaze.
Ingredients
- Sweet Potatoes – 2 large, thinly sliced
- Pumpkin or Butternut Squash – 2 cups, thinly sliced
- Carrots – 3 large, thinly sliced
- Olive Oil – 2 tbsp
- Salt & Black Pepper – to taste
- Smoked Paprika – 1 tsp
- Garlic Powder – 1/2 tsp
- Feta Cheese – 1 1/2 cups, crumbled
- Ricotta – 3/4 cup
- Lemon Juice – 1 tbsp
- Dried Oregano – 1 tsp
- Honey – 1 tbsp
- Walnuts – 2/3 cup, toasted and crushed
- Sea Salt – pinch
- Cranberries (fresh or frozen) – 1 cup
- Honey – 2 tbsp
- Maple Syrup – 1 tbsp
- Balsamic Vinegar – 1 tbsp
- Orange Zest – 1 tsp
Instructions
- Start by preheating your oven to 400°F (200°C). Toss the thinly sliced sweet potatoes, pumpkin, and carrots in a mixing bowl with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Spread the seasoned vegetables onto baking trays in a single layer. Roast in the preheated oven for 18–22 minutes.
- While the vegetables are roasting, combine crumbled feta cheese, ricotta, lemon juice, dried oregano, and honey.
- Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
- In a small saucepan, combine cranberries with honey, maple syrup, balsamic vinegar, and orange zest. Simmer on low for 5–7 minutes.
- In a baking dish, layer the roasted vegetables alongside the creamy feta mixture.
- Cover the baking dish with aluminum foil and bake in the oven at 350°F (180°C) for 15 minutes.
- Once baked, remove the foil and sprinkle the top with toasted walnuts. Drizzle the prepared cranberry-honey glaze over the top.
Notes
Avoid overcooking the vegetables when roasting to keep some texture. If you’re sensitive to sweetness, reduce the amount of honey in the glaze to taste.
Nutrition
- Calories: 350 kcal
- Protein: 10 g